Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Cook our delicious Moghul Chicken Korma in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moghul Chicken Korma. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Korma Curry Paste pot, a Coconut & Garlic Puree pot and a Korma Spice Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moghul Chicken Korma in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Korma Curry Paste
  • Coconut & Garlic Puree
  • Korma Spice Garnish

Your shopping list for 4 servings:

  • 240g Basmati rice
  • 1 large onion
  • 2 large chicken breast fillets
  • 30g ground almonds
  • 250ml single cream
  • toasted flaked almonds (optional)
  • 1 lemon (optional)
  • 1tsp brown sugar
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Our 25 minute recipe

  1. Get the rice and the onions on

    Cook the rice according to pack instructions and keep warm (see tip).

    Heat a little oil in a lidded saucepan over medium heat and fry the onion for 6-8 mins, or until golden.

  2. Cook the chicken in spices

    Add the KORMA CURRY PASTE to the onion along with 1 tbsp of water and fry for 1 min.

    Add the chicken pieces and the COCONUT & GARLIC PUREE and fry for 1 min.

    Add 150ml water and stir it in to fully incorporate it into a sauce. Cook for around 3 mins.

  3. Add the almonds and cream

    Turn the heat down to medium-low, then mix in the ground almonds along with 1 tsp sugar.

    Pour in the cream and bring it to a gentle simmer, cover it with a lid and let it cook for 2 mins.

    Stir in the KORMA SPICE GARNISH, re-cover the pan with a lid and cook for 3 more mins, or until the chicken is cooked through. If the sauce gets too thick, just add 50ml more water to loosen it, and stir it through.

  4. Serve!

    Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).

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Moghul Chicken Korma Top Reviews

Christopher - 7th August 2020

Very nice korma

Christopher - 7th August 2020

Very nice korma

Teresa - 6th August 2020

Only my personal preference but I prefer a slightly spicier curry so I did add some chilli but not quite enough. A lovely korma though!

Jacqueline - 4th August 2020

Meg didn't like it?

Jason - 3rd August 2020

Would definitely have again. Another favourite dish.

Jason - 3rd August 2020

Would definitely have again. Another favourite dish.

Samantha - 3rd August 2020

Needed more flavour.

Tracie - 1st August 2020

We all loved it! Quick easy and tasty. Not spicy but very flavoursome

Tracie - 1st August 2020

We all loved it! Quick easy and tasty. Not spicy but very flavoursome

Jane - 1st August 2020

Didn’t like this

Daniel - 26th July 2020

Lovely

Daniel - 26th July 2020

Lovely

Angharad - 26th July 2020

Best to date

Angharad - 26th July 2020

Best to date

brenda - 23rd July 2020

A bit bland

Samantha - 23rd July 2020

I really enjoyed this meal in fact I preferred it to the take out version Although I am taking one star away as 150ml of water in the recipe is way to much I had to add cornflour to thicken ...I suggest add a bit of water at a time to your desired consistency and then it's a winner ????

Lorna - 22nd July 2020

Flavours were very subtle... three out of four of us liked it.

Richard - 21st July 2020

Loved it

Richard - 21st July 2020

Loved it

Lorna - 21st July 2020

Seemed a lot of work for not a fabulous dish, still tasty though

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